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J.m. Hirsch

Wednesday, Jul 21, 2010 9:22 PM UTC

Cheeseburgers with chipotle caramelied onions recipe

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Servings: 6

Ingredients

  • 2 1/2 pounds ground beef (80 per cent lean)
  • 1/4 cup cold water
  • 1 1/2 teaspoon kosher salt, divided
  • 1 1/2 teaspoon ground black pepper, divided
  • 1 tablespoon canola oil
  • 2 tablespoons unsalted butter or olive oil
  • 6 small to medium sweet white onions, thinly sliced
  • 2 tablespoons pureed chipotle in adobo
  • 4 tablespoons thinly sliced scallions
  • 2 tablespoons coarsely chopped fresh cilantro
  • 2 tablespoons flat-leaf fresh parsley leaves
  • 6 slices Monterey Jack cheese
  • 6 hamburger buns

Directions

  1. In a large bowl, mix together the beef and water. Shape into 6 patties, about 2.5 cm thick.
  2. In a small bowl, mix together 1 tsp each of the salt and pepper. Use the blend to season the burgers, pressing it into the meat.
  3. Heat a grill to medium-high.
  4. Set a griddle pan on the grill and add half of the butter or oil. When the pan is hot, add the onions, season with the remaining 1/2 teaspoon each of salt and pepper and saute until the onions soften and start to brown. Add the pureed chipotle, scallions and cilantro.
  5. Push the onions to one side of the griddle. Heat the remaining butter or oil on the empty side and place the hamburgers on it. Cook for 2 minutes, then flip and cook for another 2 minutes.
  6. Move the burgers to the grill and cook to desired doneness, flipping halfway through (2 minutes per side for medium-rare).
  7. Stir the parsley into the onions and spoon the onions onto the hamburgers. Lay a slice of cheese on top of each and continue cooking until it melts.
  8. Place a burger in each bun and serve.

Wednesday, Jul 21, 2010 8:22 PM UTC

BBQ master Adam Perry Lang offers up a half-pound of heaven

Owner of Daisy May's in New York gives us what we need: salt, fat, cheese and caramelized onions. Hallelujah

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BBQ master Adam Perry Lang offers up a half-pound of heavenAdam Perry Lang's griddled and grilled Monterey Jack cheeseburger with spicy chipotle caramelized onions and cilantro.

When crafting a great burger, check the weather.

So goes the advice of Adam Perry Lang, owner of New York’s Daisy May’s BBQ USA restaurant, a classic rib shack known for its whole pig, pulled pork and beef ribs.

“Sometimes I love a burger that is rich in fat — 70-30 blend of protein to fat,” he said in an email. “I like these on colder days when I need fat and heartiness. In the summertime, a leaner burger is appreciated. 90-10 can do the trick.”

Whatever your blend, cook with care. He aims to create a moist, tender interior and a well-developed caramelized crust. He also favours a liberal amount of salt.

“I am a burger fanatic,” he said. “My most memorable has to be the one I would get when I was eight years old spending our summers on the beach in Montauk. This was in front of Gurneys Inn. They called it the Gurney Burger and it was served on an English muffin. I have had others, but that was a burger memory.”

For the AP’s 20 Burgers of Summer series, Perry Lang offered up a basic burger — nearly a half-pounder — topped with caramelized onions spiked with chipotle chilies and Monterey Jack cheese.

GRIDDLED AND GRILLED MONTEREY JACK CHEESE BURGERS WITH SPICY CHIPOTLE CARAMELIZED ONIONS AND CILANTRO 

Servings: 6

Ingredients

  • 2 1/2 pounds ground beef (80 per cent lean)
  • 1/4 cup cold water
  • 1 1/2 teaspoon kosher salt, divided
  • 1 1/2 teaspoon ground black pepper, divided
  • 1 tablespoon canola oil
  • 2 tablespoons unsalted butter or olive oil
  • 6 small to medium sweet white onions, thinly sliced
  • 2 tablespoons pureed chipotle in adobo
  • 4 tablespoons thinly sliced scallions
  • 2 tablespoons coarsely chopped fresh cilantro
  • 2 tablespoons flat-leaf fresh parsley leaves
  • 6 slices Monterey Jack cheese
  • 6 hamburger buns

Directions

  1. In a large bowl, mix together the beef and water. Shape into 6 patties, about 2.5 cm thick.
  2. In a small bowl, mix together 1 tsp each of the salt and pepper. Use the blend to season the burgers, pressing it into the meat.
  3. Heat a grill to medium-high.
  4. Set a griddle pan on the grill and add half of the butter or oil. When the pan is hot, add the onions, season with the remaining 1/2 teaspoon each of salt and pepper and saute until the onions soften and start to brown. Add the pureed chipotle, scallions and cilantro.
  5. Push the onions to one side of the griddle. Heat the remaining butter or oil on the empty side and place the hamburgers on it. Cook for 2 minutes, then flip and cook for another 2 minutes.
  6. Move the burgers to the grill and cook to desired doneness, flipping halfway through (2 minutes per side for medium-rare).
  7. Stir the parsley into the onions and spoon the onions onto the hamburgers. Lay a slice of cheese on top of each and continue cooking until it melts.
  8. Place a burger in each bun and serve.
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Wednesday, Jun 30, 2010 10:31 PM UTC

Green eco burger recipe

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Green eco burger recipeMichel Nischan's burger

Servings: 4

Ingredients

  • 1 pound grass-fed, grass-finished ground beef
  • Salt and ground black pepper
  • 3 tablespoons butter from grass-fed dairy cows, divided
  • 4 free-range eggs
  • 4 slices cheddar cheese
  • 8 slices whole-grain bread or 4 whole-grain rolls
  • 2 medium heirloom tomatoes (2 varieties if possible)
  • 8 slices cooked bacon
  • 4 leaves lettuce

Directions

  1. Heat a gas grill to medium or prepare a charcoal or wood grill, banking the coals to one side.
  2. Divide the beef into quarters and form into patties. Season with salt and pepper.
  3. Heat a large cast-iron skillet over medium. Place 1 tablespoon of the butter in the pan and coat the bottom. Crack the eggs individually into the pan and cook sunny side up. Remove from the pan and set aside.
  4. When the grill is heated, cook the burgers for 4 minutes on the first side. Flip the burgers and top each with 1/2 tablespoon of the remaining butter, then top each with a slice of the cheese. Continue cooking to desired doneness.
  5. When the burgers are done, transfer them to a warm plate and let rest for 3 minutes. Toast the bread or buns on the grill until slightly browned and crispy.
  6. To assemble the burgers, arrange a slice of each tomato on the bottom of each bun, followed by the burger, 2 slices of bacon, a leaf of lettuce, an egg and the top of the bun.
Wednesday, Jun 30, 2010 8:10 AM UTC

Can a burger taste great and be good for the earth?

Proponent of ecologically-sound cooking puts the "hip" in hippie and makes a meal devoid of sprouts or tofu

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Can a burger taste great and be good for the earth?Michel Nischan's eco burger

For Michel Nischan, building a better burger is part of making the world a better place.

“I have seen all kinds of outlandish burger ideas, from making burgers with vegetables, fish, shrimp, you name it,” said Nischan, whose cookbook, “Sustainably Delicious,” and Westport, Conn., restaurant Dressing Room focus on ecologically sound eating.

“Yet as great and creative as these burgers can be (and fun), nothing beats a burger made with the meat that burgers were meant to be made with — grass-fed and grass-finished beef,” Nischan said in an e-mail.

The greatness of a burger depends almost entirely on the quality of the meat. And because cattle were intended to eat only grass, he says the best burgers come from those who ate only that. Once he has his beef, he still likes to dress it up a bit.

“Once cooked to your liking, pairing this meat with cheese and butter from grass-fed dairy cattle adds a depth of additional richness that takes the burger closer to the promised land,” he said. “And of course, what would a good sustainable burger be without the deep, tomato-y sweetness of locally grown, vine-ripened heirloom tomatoes?”

Which is to say, if you want to taste Nischan’s ultimate eco burger, you’ll need to shop close to home, searching out local sources for the very best ingredients. It also means that every burger will be different, the tastes influenced by the variations in the land and animals that produced the ingredients.

“Let’s bring back Main Street America by cooking a good sustainable burger,” he said. “The immediate reward is flavor. The ultimate reward is a better world!”

THE ULTIMATE ECO-BURGER

Servings: 4

Ingredients

  • 1 pound grass-fed, grass-finished ground beef
  • Salt and ground black pepper
  • 3 tablespoons butter from grass-fed dairy cows, divided
  • 4 free-range eggs
  • 4 slices cheddar cheese
  • 8 slices whole-grain bread or 4 whole-grain rolls
  • 2 medium heirloom tomatoes (2 varieties if possible)
  • 8 slices cooked bacon
  • 4 leaves lettuce

Directions

  1. Heat a gas grill to medium or prepare a charcoal or wood grill, banking the coals to one side.
  2. Divide the beef into quarters and form into patties. Season with salt and pepper.
  3. Heat a large cast-iron skillet over medium. Place 1 tablespoon of the butter in the pan and coat the bottom. Crack the eggs individually into the pan and cook sunny side up. Remove from the pan and set aside.
  4. When the grill is heated, cook the burgers for 4 minutes on the first side. Flip the burgers and top each with 1/2 tablespoon of the remaining butter, then top each with a slice of the cheese. Continue cooking to desired doneness.
  5. When the burgers are done, transfer them to a warm plate and let rest for 3 minutes. Toast the bread or buns on the grill until slightly browned and crispy.
  6. To assemble the burgers, arrange a slice of each tomato on the bottom of each bun, followed by the burger, 2 slices of bacon, a leaf of lettuce, an egg and the top of the bun.
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Thursday, Jun 24, 2010 1:01 AM UTC

Eric Ripert’s Westend Bistro burger recipe

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Eric Ripert's Westend Bistro burger recipeFrench chef Eric Ripert's Westend bistro burger is seen in this June 7, 2010 photo. Ripert looked to some successful fast food burger joints for some inspiration when creating his Westend bistro burger. (AP Photo/Larry Crowe)(Credit: AP)

Serves: 4

Ingredients

  • 28 ounces ground sirloin (85 percent lean)
  • Kosher salt and ground black pepper, to taste
  • 4 challah buns
  • 2 tablespoons butter, softened
  • 4 slices cheddar cheese
  • 4 pickle slices
  • Ketchup and Dijon mustard, to taste
  • 1 beefsteak tomato, sliced into four 1/4-inch-thick slices
  • 1 yellow onion, thinly sliced, soaked in ice water until crisp
  • 4 leaves crisp romaine lettuce, shredded

Directions

  1. Form the beef into four 7-ounce patties. Season with salt and pepper.
  2. Heat a grill to medium. Lightly oil the grates.
  3. Grill the burgers, flipping once, to desired doneness. Cover and set aside.
  4. Brush the insides of the buns with the softened butter and grill until golden. Set aside.
  5. Heat the broiler.
  6. Top each burger with a slice of the cheese, then place under the broiler until just melted.
  7. Place each burger on the bottom half of a roll. Top with a pickle, then ketchup and mustard, then the tomato, onion and lettuce. Finish with the top of the bun.
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Thursday, Jun 17, 2010 1:01 AM UTC

The Lee Brothers’ Dirty South Burger

Your new favorite words are "cheese relish." Don't look at us like that

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The Lee Brothers' Dirty South BurgerChefs Matt and Ted Lee created a Cheese Relish Burger

A classic cheese on a classic burger — Southern style.

No slab of American would suffice for Matt Lee and Ted Lee, brothers who have made careers out of sharing the flavors of the South.

“A thick slab of melting cheese has always been our favorite addition to a burger,” Matt said in an e-mail. “But our cravings these days also run to snappier, spicy-sour sensations that temper the richness of the cheese-topped burger and speed us toward a second helping.”

So they reached for that classic Southern food, pimento cheese, albeit with an update.

“Our favorite new variation on pimento cheese uses Swiss (instead of the traditional cheddar) and banana peppers (instead of roasted red peppers),” said Matt Lee, who with his brother wrote the recent “The Lee Bros. Simple Fresh Southern.”

“We add capers, chives and chili flakes to torque the flavor up to 11 and to reinforce the crumbly, relish-like texture of the spread,” he said.

The result is a pleasantly piquant Southern take on the classic burger.

Ingredients

Cheese Relish

Start to Finish: 10 minutes
Makes 2 cups (enough for 16 burgers)

  • 10 ounces Swiss cheese, finely grated
  • 12-ounce jar banana peppers, drained (1 tablespoon of the liquid reserved) and finely minced
  • 2 tablespoons minced fresh chives or scallions
  • 2 tablespoons drained capers, rinsed
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground black pepper
  • Kosher salt, to taste

Cheese Relish Burger

Start to Finish: 30 minutes
Servings: 4

  • 8 tablespoons cheese relish
  • 1 pound ground beef
  • 1 teaspoon canola oil
  • 4 hamburger buns, lightly toasted
  • 4 leaves iceberg lettuce, optional
  • 1 onion, thinly sliced into rings, optional
  • Condiments, as desired

Directions

Cheese Relish

  1. In a large bowl, combine the cheese, banana peppers, reserved banana pepper liquid, chives or scallions, capers, pepper flakes and black pepper. Use your hands to knead the mixture together until evenly blended. Season with salt, then mix again. The relish can be refrigerated for up to 2 weeks.

Cheese Relish Burgers

  1. Divide the cheese into 4 balls, 2 tablespoons each. Flatten each ball into a thick patty. Set aside.
  2. Form the ground beef into 4 balls and flatten into 3/4-inch-thick patties.
  3. Heat a grill to high and brush the rack with the oil. Alternatively, heat a large skillet over high and add the oil to coat the bottom of the pan. Heat until the oil shimmers and begins to smoke.
  4. Reduce the heat to medium, and cook the burgers for 3 minutes on each side. With a spatula, flip again and cook for another 1 ½ minutes on the first side, then for another 1 ½ minutes on the second side for medium-rare.
  5. Top each burger with a patty of the cheese relish, cover the grill or pan, and cook for 1 minute.
  6. Transfer the burgers to the buns and let rest for 2 minutes. Top each burger with lettuce, onion and condiments, as desired.
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